Recipe(tried): Pickled Lemons

Title: Recipe(tried): Here's one...
Posted By: Katie
Date: December 1st 1998
In Reply to: ISO Preserving Lemons
Board: Canning and Preserving - Recipe Center

My daughter used this recipe for her International
Cooking 4H project:

* Exported from MasterCook *

Pickled Lemons

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 thin-skinned lemons -- scrubbed and quarter
1/4 cup kosher salt
juice of 8-9 lemons

1. In a 1-quart widemouth jar, combine the lemons and
the salt. Add the lemon juice to cover the lemons by
1/2 inch.

2. Cover and store at room temperature, shaking the
jar twice a week for two to three weeks. The lemons
are ready when the rind is soft. Discard any skin that
might develop on the surface of the jar.

3. If you wish to speed up the pickling process, gently
heat the quartered lemons before packing them in
lemon juice and salt. To heat, arrange the lemon
wedges in a single layer in a microwave safe dish.
Cover the dish with plastic wrap and microwave the
lemons on high for 30 seconds, or until the lemons are
warm to the touch. Proceed as directed in the recipe.

The lemons will be ready in four or five days instead of
two to three weeks.